Rhubarb Cake and Compote
Rhubarb is part of spring. It is always a great moment when it finally appears again in the grocery store after the long winter. I remember seeing those bright red stems in the garden when I was young and thinking they must be something like celery and so I bit into one. Imagine the look on my face when I tasted that sour tang! My mother's Rhubarb Cake was always one of my favorites growing up. This is a very moist cake. The combination of rhubarb and and the sharp touch of cinnamon make a nice contrast. I like serving it with a rhubarb compote to have even more of the rhubarb tang.
Duration: about 45 minutes
Utensils: 9x12 pan, mixer, sauce pot
Cooking surface: stove top and oven
Oven Temperature: 350/170 degrees
1 1/2 cup brown sugar
1/2 cup shortening or vegan margarine
1/2 teas salt
1 cup soy or rice milk
2 cup flour
1 teas baking soda
1 measure egg replacement
1 teas vanille extract
1 1/3 cup raw rhubarb, diced
2 Tab sugar
1 teas ground cinnamon
2 cups raw rhubarb, diced
1/2 cup water
1 Tabs sugar
Grease and flour the pan. Preheat oven to : 350/170 degrees
Cream shortening and sugar with a mixer. Add egg replacement, vanille and blend. Mix in dry ingredients. Fold in rhubarb with a spoon so as not to break it up. Pour batter into pan and bake for 30-35 minutes or until a toothpick comes out of the center clean. Mix sugar and cinnamon together and sprinkle over the top of the cake while still warm. Can be served warm or cool.
Combine ingredients in a small sauce pan and heat to boiling. Let boil until the rhubarb has changed to a faint pink or has clearly softened. Can be served warm or cold. Spoon over cake and serve.
I love the tang of rhubarb so I don't like to add too much sugar to the compote. You may want to try more or less and see what amount of sugar suits you.